Eggless Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold flavor, these tostones are the kind of snack that disappears the moment they hit the table. Green plantains get fried twice in coconut oil — first to cook through, then to achieve those shatteringly crisp edges — and finished with a shower of fresh ginger and sliced scallion greens while still piping hot. The whole process is naturally free of eggs at every step, so there's no swapping or substituting needed; the recipe just works as written. A punchy dipping sauce made from apple cider vinegar, coconut aminos, honey, and more fresh ginger ties everything together with a bright, tangy kick that balances the richness of the fried plantain. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack straight from the pan, they bring serious restaurant energy with surprisingly simple ingredients. Optional fresh cilantro on top adds a pop of color and herby freshness that takes the whole plate over the edge.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil, plus more if needed
- 1 tsp fine sea salt, divided
- 1 tbsp fresh ginger, finely grated
- 4 scallions (green tops only), thinly sliced
For the dipping sauce
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Whisk together the apple cider vinegar, coconut aminos, 1 tsp grated ginger, and honey in a small bowl until the honey dissolves. Set aside.
- 2
Melt the coconut oil in a large skillet over medium heat until shimmering and fluid, about 2 minutes. Working in batches to avoid crowding, add the plantain rounds cut-side down and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate and sprinkle lightly with half the salt.
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